West Bend Cookers - Manual (Page 17)

17
6-Quart Recipes
Italian Round Steak
2 Lbs Beef round steak, ½-inch thick, cut into 8 serving pieces
2 Beef bouillon cubes
1 28 oz. Can whole tomatoes, drain and reserve liquid
1¼ Cups
Liquid, (reserved tomato liquid plus enough hot water to
make 1¼ cups)
1 Cup Chopped onion
1 Garlic clove, finely cut
1 Tsp Salt
½ Tsp Pepper
½ Tsp Oregano
1½ Tsp Worcestershire sauce
¼ Cup Cornstarch
¼ Cup Cold water
1. Place steak pieces in pot. In a small bowl, dissolve bouillon cubes in reserved
tomato liquid/hot water.
2. In a small bowl, combine tomatoes, onion, garlic, salt, pepper, oregano and
Worcestershire sauce. Pour over steak. Add bouillon-liquid mixture.
3. Cover pot and place on base. Heat at LO (#3) for 8 to 9 hours. To thicken liquid,
increase heat to HI (#5) 15 minutes before serving. In a small bowl, combine
cornstarch and water. Stir into hot liquid and thicken. Reduce heat to Keep
Warm (#2) for serving. Makes 8 servings.
Chicken and Dumplings
3 Lb Can whole canned chicken, undrained
2 Cups Packaged Bisquick mix
¾ Cup Milk
1 Tbsp Snipped parsley
1. Cut up chicken and place in pot with broth from can. Cover and place pot on
base. Heat at LO (#3) for 1½ to 2 hours until chicken is hot and broth simmers.
2. In a small bowl, combine Bisquick mix, milk and parsley. Mix just until
moistened. Increase heat to HI (#5). Drop dumpling mixture by spoonfuls over
steaming chicken. Cover pot and steam 30 minutes. Reduce heat to Keep
Warm (#2) for serving. Dumplings are best when served immediately. Makes
4 servings.